Beat one egg without separating until well mixed, add two teaspoonfuls of sugar and a half cupful of milk; a little nutmeg may be added if admissible. Melt two table-spoonfuls of sugar in an iron pan; when it begins to burn and brown, add a tablespoonful of water, pour this in the bottom of a custard cup, pour the egg and milk on top, stand the cup in a small baking pan half filled with hot water, and bake in a moderate oven about twenty minutes, until they are "set" in the center. To ascertain whether or not they are done, run a spoon handle or silver knife into the center; if it comes out clean they are done; if milky, cook longer; if watery, they are overdone.

Caramel Custard No. 2

Beat one egg with a teaspoonful of sugar for a minute, add a half cupful of milk and a teaspoonful of caramel; turn the mixture into a custard cup, stand in a pan of hot water and bake until "set" in the center. Serve warm in the cup, or turn it out on a saucer.